Dill Pickle Popcorn

It's no secret that I eat popcorn for dinner more than occasionally. Most Sunday evenings, I'll haul out our bright red stove-top popcorn popping kettle with its crank handle, pour a little oil in the bottom and pop up a huge bowl of what the Spanish-speaking world so elegantly calls palomitas, or "little doves."

It's also no secret that I'm rarely content with the classic butter and salt combo. Popcorn is a blank canvas for flavor experimentation, and while my ultimate popcorn is a Bloody Mary-like combo of Old Bay, Brenarsky's Bloody Mary seasoning and a hit of lime juice, this dill pickle popcorn ranks right up there, especially when served up with a cold beer and a good movie. 

Dill Pickle Popcorn

Adapted from the Feb 2013 issue of Food & Wine magazine. Makes enough for one big bowl - aka, one serving in my book. 

Popcorn 

Melted butter

Pickle juice

1 tsp. kosher salt (if using table salt, reduce by half)

1/4 tsp. ground coriander

1/4 tsp. ground mustard

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/2 tsp. dried dill

Before popping the popcorn, prepare the seasoning by mixing together all the dry spices. Set aside. 

"Pickle-fy" your butter by mixing melted butter and pickle juice in a 1:1 ratio (1 Tbls. melted butter + 1 Tbls. pickle juice was enough for my bowl - you don't want to drown the popcorn in liquid). 

Pop the popcorn, the pour the pickle juice-butter mixture on top, mixing well. Toss the spice mixture with the buttered popcorn and serve, saving the half-popped kernels for me.